Growing Consumption of Additive‑Rich Foods Raises Health Concerns Ahead of Ramadan
Tunis, 19 Feb 2026 – As Ramadan approaches, Dr. Rana Ghaloufi, food safety and quality specialist at the National Institute of Nutrition and Food Technology (INNTA), warns that the surge in consumption of products high in food additives—especially pastries and processed foods—poses serious health risks.
“Additives identified by the ‘E‑number’ system and used as preservatives or colourants can have harmful effects, particularly in the medium and long term,” Dr. Ghaloufi told Radio Nationale.
Key Risks Highlighted
- Allergic reactions and other health disorders linked to excessive additive intake.
- Potential long‑term chronic diseases (e.g., metabolic disturbances, possible carcinogenic effects).
Consumer Awareness Gap
Research conducted by INNTA reveals a worrying disconnect between risk perception and actual consumption habits:
| Indicator | Percentage |
|---|---|
| Tunisians who read food labels | 10 % |
| Those who understand label content | 10 % |
| Consumers aware of additive dangers | 80 % |
| Yet, still consume additive‑rich foods | 80 % |
“The data show that while most people know additives can be dangerous, they continue to buy and eat them without checking what’s inside,” Dr. Ghaloufi added.
INNTA’s Call to Action
- Increase public education on how to read and interpret ingredient lists.
- Promote transparent labeling by manufacturers.
- Encourage mindful purchasing especially during Ramadan, when consumption of pastries and processed snacks spikes dramatically.
“Vigilance is essential. Citizens must inform themselves about product composition to protect their health,” the institute concluded.
Further Reading
E200: A Potentially Carcinogenic Food Additive
Source: La Presse (19 Feb 2026)
